Prevalence of lysozyme sensitization in an egg-allergic population.

Abstract:

:An egg protein, lysozyme, is a still unlabeled additive currently used in cheese preparation. Furthermore, the WHO-FAO committee considers it innocuous. However, 31% of children and 8% of adults with food allergies are allergic to eggs. This work aimed to determine the percentage of patients sensitized to lysozyme from a population of egg-allergic patients. Specific IgE was determined with Cap RAST in 52 patients clinically allergic to egg. Thirty-five percent of egg-allergic patients had antilysozyme IgE. Given this high incidence of lysozyme sensitization, it seems that the presence of lysozyme should be indicated on food labels.

journal_name

Allergy

journal_title

Allergy

authors

Frémont S,Kanny G,Nicolas JP,Moneret-Vautrin DA

doi

10.1111/j.1398-9995.1997.tb00980.x

subject

Has Abstract

pub_date

1997-02-01 00:00:00

pages

224-8

issue

2

eissn

0105-4538

issn

1398-9995

journal_volume

52

pub_type

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